Salad With Tuna and Vegetables

Ingredients:

For the vinaigrette:

2 tablespoons red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, finely minced or pureed in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil (you may substitute yogurt for some of the olive oil to make a low-fat dressing)

For the salad:

1 pound medium-size Yukon Gold or Red Bliss potatoes, cut in 1/2 inch dice

1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained

1 red or green pepper, cut in thin slices

3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler

1/2 pound green beans, trimmed and cut in half if long; or broccoli florets

2 hard-cooked eggs, peeled and cut in wedges

1 small head of Boston lettuce, romaine heart; or 4 to 5 cups mixed baby salad greens, washed and dried

2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives and marjoram

How to Prepare:

1. In a small bowl or Pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt if using.

2. Steam the potatoes above one inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, and add the tuna. While the potatoes are hot, toss with 1/4 cup of the dressing. Season with salt and pepper to taste.

3. If using green beans, bring a pot of salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook four to five minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. (If using broccoli, steam for five minutes, refresh with cold water, and dry on paper towels.) Add the cooked vegetables to the salad bowl, along with the red or green peppers, carrots if using, and half of the herbs. Toss together with another 1/4 cup of the dressing.

4. Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing, and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture, and garnish with the tomatoes, olives and eggs.

Yield: Serves four to six as a main dish

Quinoa Salad With Lime Ginger Dressing and Shrimp

Ingredients:

For the dressing:

2 tablespoons freshly squeezed lime juice

1 tablespoon seasoned rice wine vinegar

1 teaspoon minced fresh ginger (more to taste)

1 small garlic clove, minced

Salt to taste

Pinch of cayenne

2 teaspoons Asian sesame oil or walnut oil

1/4 cup canola oil

2 tablespoons buttermilk

For the salad:

3 cups cooked quinoa (3/4 cup uncooked)

4 scallions, white and light green parts, sliced thin

1 small cucumber, halved, seeded and thinly sliced on the diagonal

1/4 cup chopped cilantro

12 to 16 cooked medium shrimp, peeled

How to Prepare:

1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.

2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Yield: Serves 4

Butterscotch Cheesecake With Chocolate Drizzle

Ingredients

* 3 pck (8 oz each) cream cheese, softened
* 1/2 cup Sugar
* 2 tbsp all-purpose flour
* 1 2/3 cups (10-oz pkg) Hershey’s Butterscotch Chips
* 2 tbsp milk
* 4 eggs

chocolate Drizzle

* Place 1/2 cup HERSHEY’S semi-sweet chocolate Chips
* 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl
* Microwave at HIGH (100%) 30 seconds
* If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and

mixture is smooth when stirred.

Graham Cracker Crust

* Heat oven to 325°F
* 3 tablespoons Sugar
* 3 tablespoons Sugar
* 3 tablespoons melted butter or margarine in small bowl

Directions

1. Prepare GRAHAM CRACKER CRUST.
2. Increase oven temperature to 350°F.
3. Beat cream cheese, Sugar and flour in large bowl on medium speed of mixer until smooth.
4. Place butterscotch chips and milk in small microwave-safe bowl.
5. Microwave at HIGH (100%) 1 minute; stir.
6. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips
7. are melted when stirred.
8. Stir butterscotch mixture into cream cheese mixture.
9. Add eggs, one at a time, mixing well after each addition.
10. Pour mixture over prepared crust.
11. Bake 40 to 45 minutes or until center is almost set.
12. Remove from oven to wire rack.
13. With knife, immediately loosen cake from side of pan.
14. Cool completely; remove side of pan.
15. chocolate Drizzle:
16. Drizzle over top of cheesecake.
17. Cover; refrigerate leftover cheesecake.
18. 12 servings.
19. Graham Cracker Crust:
20. Press mixture onto bottom of 9-inch springform pan.
21. Bake 10 minutes.

Belgian Cheese Tart

This is a recipe for Belgian Cheese Tart, serving amount is 8. It can be enjoyed at every moment of the day. Feel free to use any Cheese type you like. Enjoy !

Ingredients

* 1 x Shortbread
* 1/2 lb cream cheese
* 3 tb Confectioners’ Sugar
* 1 ts lemon juice
* 2 ea eggs; Large
* 2/3 c heavy cream NOTE: As this is a tart rather than a cheesecake you should use an
* 8-inch tart pan or flan ring. Preheat the oven to 350 degrees F.

Directions

large mixing bowl beat together the Cheese Sugar and lemon juice until the mixture is light and fluffy. Add the eggs one at a time beating well after each addition. Beat until very smooth after the last addition. Stir in the cream and pour mixture into the prepared crust. Brush the top of the tart with an egg and 1 TBLS of confectioners Sugar that has been beaten together. Bake for 25 minutes or until set. Cool to room temperature and then chill before serving.

Chocolate-Amaretto Cheesecake

Ingredients

* 6 chocolate wafers , crushed
* 1 1/2 cup light cream cheese
* 1 cup Sugar
* 1 cup 1% low-fat cottage cheese
* 1/4 cup unsweetened cocoa
* 1/4 cup aii-purpose flour
* 1/4 cup amaretto
* 1 tsp vanilla extract
* 1/4 tsp salt
* 1 egg
* 2 tbsp cocoa
* 2 tbsp semisweet choc. mini-morsels
* chocolate curls (optional)

Directions

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl ;add cream cheese & the next 7 ingredients ,processing until smooth. Add egg & process just until blended . Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 dg for 65 to 70 minutes or until the cheesecake is set. Let cool in pan on a wire rack. Cover & chill at least 8 hrs. Remove sides of pan ,& transfer cheesecak to a serving platter .garnish with chocolate curls if desired .(about 200 calories per serving !!!) protein-6.8 / fat-7.9 /carbohydrate-27.2 /cholesterol-.36 /iron-0.8 /sodium 289 /calcium 58

Chocolate Marble Cheesecake

Ingredients

* chocolate CRUMB CRUST (recipe follows)
* 3 pckg (8 oz each) cream cheese, softened
* 1 cup Sugar, divided
* 1/2 cup Dairy sour cream
* 2 1/2 tsp vanilla extract, divided
* 3 tbsp all-purpose flour
* 3 eggs
* 1/4 cup HERSHEY’S cocoa
* 1 tbsp vegetable oil

Directions

1. Prepare chocolate CRUMB CRUST.
2. Increase oven temperature to 450°F.
3. Beat cream cheese, 3/4 cup Sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer
4. until smooth.
5. Gradually add flour, beating just until blended.
6. Add eggs, one at a time, beating well after each addition.
7. Combine cocoa and remaining 1/4 cup Sugar in medium bowl.
8. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well.
9. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently
10. swirl with knife for marbled effect.
11. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes.
12. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
13. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature.
14. Refrigerate several hours or overnight; remove side of pan.
15. Cover; refrigerate leftover cheesecake.
16. =====chocolate CRUMB CRUST=====
17. Heat oven to 350°F.
18. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers)
19. 1/3 cup powdered sugar
20. 1/3 cup HERSHEY’S cocoa;
21. stir in 1/4 cup (1/2 stick) melted butter or margarine.
22. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
23. Bake 8 minutes; cool completely.

Cappaccino Cheesecake

Ingredients

* 8 whole graham crackers, crushed
* 5 tablespoons melted unsalted butter
* 1 1/2 cups Sugar
* 1/2 cup whipping cream
* 4 teaspoons instant espresso powder or instant coffee powder
* 1 1/2 teaspoons vanilla extract
* 4 (8 ounces) packages cream cheese, room temperature
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 cup semi-sweet chocolate chips
* chocolate, shaved into curls (optional)

Directions

* Preheat oven to 350.
* Mix crackers, butter and 1/4 cup Sugar in medium bowl; press onto botom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
* Bake crust 10 minutes.
* Cool.
* Maintain oven temperature.
* Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
* Using electric mixer, beat cream cheese in large bowl until smooth.
* Gradually beat in remaining 1 1/4 cups Sugar, then eggs 1 at a time.
* Beat in flour.
* Stir espresso mixture until power dissolves, beat into cream cheese mixture.
* Stir in chocolate chips.
* Pour batter over crust.
* Bake cake until edges are puffed and beinning to crack and center is just set, about 1 hour 5 minutes.
* Cool on rack for 30 minutes; chill, uncovered for 6 hours.
* Cut around cake to loosen.
* Release pan sides.
* Top with chocolate curls, if desired.

Boysenberry Cheesecake

Ingredients

* 2 ½ cups (250g) plain sweet biscuit crumbs
* 120g (4¼ oz) Butter, melted
* 250g (8¾ oz) Cream Cheese
* 400g (14 oz) sweetened Condensed Milk
* 2 teaspoons Gelatin
* 1/3 cup Lemon Juice
* 1 tablespoon water
* ½ cup thickened Cream
* 425g can (14¾ oz) Boysenberries in syrup -
* other Berries can be substituted for boysenberries
* 3 teaspoons Gelatin
* ¼ cup water
* extra thickenend Cream
* extra Berries

Directions

1. Combine biscuit crumbs and butter in bowl, press over base and side of 20cm (8″) springform, refrigerate while preparing filling.
2. To make Cheese filling, beat cream cheese until creamy, gradually beat in condensed milk.
3. Sprinkle gelatine over combined lemon juice and water in small bowl.
4. Stand bowl in pan of simmering water, stir until gelatine is dissolved.
5. Cool slightly.
6. Quickly stir gelatine mixture into cream cheese mixture, stir in cream.
7. Mix well.
8. To make boysenberry filling, blend boysenberries and syrup, push through sieve to remove seeds.
9. Sprinkle gelatine over water in cup, stand cup in pan of simmering water, stir until dissolved.
10. Quickly stir gelatine mixture into boysenberry mixture.
11. Mix well.
12. Pour half of Cheese filling into biscuit base, refrigerate for 1 hour.
13. Pour half or berry filling over Cheese filling, refrigerate for 1 hour.
14. Spread remaining Cheese filling over berry filling, refrigerate for 1 hour.
15. Top with remaining berry filling, refrigerate for several hours, or until firm.
16. Decorate with extra cream and Berries, if desired.

Cappuccino-Kissed Cheesecake

Ingredients

* 1 1/2 cups chocolate cookie crumbs
* 6 tbsp butter or margarine, melted
* 1 1/4 cups HERSHEY’S MINI KISSES Semi-Sweet Baking Pieces, divided
* 4 pckg (8 oz each) cream cheese, softened
* 2/3 cup Sugar
* 3 eggs
* 1/3 cup milk
* 1 tbsp Instant espresso powder
* 1/4 tsp Ground cinnamon
* ESPRESSO CREAM (recipe follows)

Directions

1. Heat oven to 350°F.
2. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Melt 1 cup MINI KISSES in small saucepan over low heat, stirring constantly.
4. Combine cream cheese and Sugar in large bowl, beating on medium speed of mixer until well blended.
5. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended.
6. Add melted MINI KISSES; beat on medium 2 minutes.
7. Spoon mixture into crust.
8. Bake 55 minutes. Remove from oven to wire rack.
9. Cool 15 minutes; with knife, loosen cake from side of pan.
10. Cool completely; remove side of pan.
11. Cover; refrigerate at least 4 hours before serving.
12. To serve, garnish with ESPRESSO cream and remaining 1/4 cup MINI KISSES.
13. Cover; refrigerate leftover cheesecake.

ESPRESSO CREAM

1. Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until stiff.

Avocado Cheesecake Recipe

Tangy tasting cheesecake!

Ingredients

* 2 Cups graham cracker Crumbs
* 1 1/3 Cups pinion nuts (pine nuts), ground
* ½ Cup Butter, melted
* 4 California Avocados, peeled, pitted, and mashed
* 1 Pound cream Cheese, room temperature
* 1 Cup Sugar
* 6 Eggs
* 1 Tbsp lime zest
* ¼ Cup lime juice, freshly squeezed
* 2 tsp Vanilla extract
* 1/3 Cups heavy cream, whipped to soft peaks
* 3 Cups sour cream
* 2 Tbsp Sugar
* tsp vanilla extract
* ½ Cup pinion nuts

Directions

Preheat the oven to 350.

In a medium bowl, place the graham cracker crumbs, the 1 1/3 cups of ground pinion nuts, and the melted butter. Mix the ingredients together well.

On the bottom and sides of a 9″ springform pan, place the graham cracker mixture and press it down firmly to make a crust.

In a large mixing bowl, place the California Avocados, cream cheese, and the 1 cup of Sugar. cream the ingredients together well.

While mixing constantly, add the eggs one at a time.

Add the lime zest, lime juice, and the 2 tsps of Vanilla extract. Mix the ingredients together.

Add the Whipped cream and fold it in.

Pour the Batter into the pan.

Bake the cheesecake for 30 minutes. Remove it from the oven (leave the oven on) and let it sit for 10 minutes.

In a small bowl, place the sour cream, 2 tbsps of Sugar, and the 1 tsp of vanilla extract. Mix the ingredients together.

Spread the sour cream mixture on top of the cheesecake.

Sprinkle on the 1/2 cup of pinion nuts.

Return the cheesecake to the oven and bake it for 5 minutes.

Remove the cheesecake from the oven and let it cool for 6-8 hours, or until it is firm.

Austrian Cheesecake

10 Servings MM

Ingredients

* 2 c Cottage or Farmer Cheese
* 1/2 c Sugar; Granulated
* 5 eggs; Large Separated
* 1/2 c milk
* 1/2 ts Lemon Rind; Grated
* 1 ts Vanilla Extract
* 3/4 c Unbleached Flour; Sifted
* 1/4 c Confectioners’ Sugar
* 3 tb Golden Raisins;FinelyChopped

Directions

* Preheat the oven to 300 degrees F.
* Press the Cheese through a sieve.
* In a large mixing bowl beat together the Cheese and Sugar until light.
* Add the egg yolks one at a time beating well after each addition then add the milk lemon rind and vanilla.
* Stir in the flour and blend until smooth.
* In another large mixing bowl beat the egg whites until they form soft peaks then gradually add the confectioners’ Sugar beating until they form stiff peaks.
* Fold the whites into the Cheese mixture.
* Gently stir in the Raisin bits then pour the mixture into the prepared crust.
* Bake for 55 minutes or until the center appears firm.
* Let the cake cool in the oven for 15 minutes then allow to cool to room temperature.

Amaretto Rice Cheesecake

Ingredients

Crust:

* 1 cup graham cracker crumbs
* 1 cup finely chopped almonds
* 2 tablespoons Sugar
* 1 teaspoon ground cinnamon
* 1/3 cup butter or margarine, melted

Filling:

* 2 cups cooked rice
* 1 15-ounce container ricotta cheese
* 1 8-ounce package cream cheese, softened
* 1 cup Sugar
* 4 eggs
* 1/3 cup amaretto

Topping:

* 1 8-ounce container sour cream
* 1 tablespoon Sugar
* 1 tablespoon amaretto
* Grated milk chocolate for garnish
* Toasted almond slices for garnish

Directions

1. Crust: Combine cracker crumbs, almonds, Sugar, cinnamon and butter in medium mixing bowl.
2. Press into bottom and one inch up sides of ungreased 9-inch springform pan.
3. Filling: Combine rice and ricotta cheese in food processor or blender until well blended; set aside.
4. Beat cream cheese and Sugar in large mixing bowl until light and fluffy.
5. Add eggs, one at a time, beating well after each. Blend in amaretto and reserved rice mixture.
6. Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes.
7. Topping: Blend sour cream, Sugar and amaretto.
8. Spoon over cheesecake; bake an additional 10 minutes. Cool.
9. Refrigerate at least 8 hours or overnight.
10. Garnish with grated chocolate and toasted almond slices.

7 Layer Lasagna Recipe

Ingredients:

CREAM SAUCE:
1/4 Cup. Butter
1/4 cup. Flour
2 cup. Milk

CHEESE FILLING:

1/4 cup. Sun-dried tomatoes — oil Packed — minced
1 tablespoon Fresh garlic — minced
3 1/2 cup. Ricotta cheese
3 Eggs
1 cup. Grated Parmesan cheese
1/2 cup. Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper

OTHER:

4 cup. Mozzarella cheese — shredded
1 cup. Spinach lasagna noodles or Regular if unavailable
Marinara sauce — as desired
Extra Parmesan cheese
Freshly grated

Preparation:

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9×13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.

Alaska Salmon and Grilled Vegetable Lasagne Recipe

Ingredients:

1 can (14 3/4 ounce size) Alaska salmon — drained and flaked
1 pound lasagne noodles — cooked
2 jars (26 ounce size) marinara sauce
1/2 teaspoon garlic — minced
2 teaspoons fennel seed — slightly crushed
2 tablespoons fresh basil — chopped
1 eggplant — sliced lengthwise
1 zucchini — sliced
1 red bell pepper — sliced
1/2 red onion — sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination — grated
Olive oil
Salt and pepper — to taste

Preparation:

Preheat oven to 350 F. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.

Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce.

Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagne can be placed in either the refrigerator or freezer for later use.

Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagne is completely heated through. Remove from oven, let stand 10 to 15 minutes.

Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.

Per serving: 791 Calories (kcal); 7g Total Fat; (7% calories from fat); 36g Protein; 144g Carbohydrate; 31mg Cholesterol; 332mg Sodium Food Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Asparagus Lasagna Recipe

Ingredients:

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 cups milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

Preparation:

In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour, salt and pepper until smooth.

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.

Spread about 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Asian Crispy Wonton Lasagna Recipe

Ingredients:
Wontons
Peanut oil, for frying
12 wonton wrappers
Salt

Vegetable Layer

4 teaspoons vegetable or peanut oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced green onions
1/2 cup shredded carrots
1/4 cup diced red bell peppers
2 cups thinly sliced Napa cabbage
1/3 cup water
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 tablespoon diced green onion
1 1/2 teaspoon chopped fresh cilantro leaves

Meat Layer

2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green onion
1/2 cup ground pork
1/2 pound shrimp, cut into 1/2-inch dice
1 tablespoon hoisin sauce
1 tablespoon soy sauce PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup soy sauce, divided
2 tablespoons sugar, divided
1 teaspoon cornstarch, dissolved in
2 teaspoons water
1 tablespoon chopped fresh cilantro leaves
1/4 cup mirin
2 large shrimp, split in 1/2 lengthwise
Whole cilantro leaves, for garnish

Directions:

For the wontons: In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.

To prepare the vegetable layer: Place a 12-inch saute pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and saute, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes.

Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of each serving plate. Divide the vegetables among the plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.

To prepare the meat layer: Place a 10-inch saute pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Saute for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes.

Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 tablespoon sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.

Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 cup), remaining 1 tablespoon of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.

Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.

Sushi Rice Recipe

Ingredients:

3 Cups Japanese Style Sushi Rice
3 1/4 Cups Cold Tap Water
1/3 Cup Rice Wine Vinegar
3 Tablespoons Granulated Sugar
1 Dash Of Salt
1 Teaspoon Saki [optional]
1 Dash Of Ground Garlic [optional]

Directions:

When Preparing the rice you want to run the rice through 3-5 different cold water baths until the water runs clear. To cook the sushi rice you want to use a rice cooker. To make the sushi sauce you want to mix the pure rice vinegar, granulated sugar and course table salt into a small mixing bowl and blend together well. Add the contents of the mixing bowl in a small skillet and heat until the sugar is all the way melted on a low heat.

Take off heat and let cool at room temperature. Once the Rice is done spread it out on a plate and drizzle the vinegar liquid onto the rice folding the rice very gingerly, try not to smash the rice down. Use an electric fan while stirring the rice, this will bring out the moisture and also keep the rice shiny, while keeping the sticky moist texture. Serving Size 6

198 Calories Per Serving
4 Grams Of Fat

Rice Cake Recipe

Ingredients:

3 Green Onions Chopped + 1 Peeled Carrot Chopped
1 Rib Celery Chopped
2 Cloves Garlic Minced
1 Teaspoon Fresh Ground Thyme
3/4 Teaspoon Fresh Course Table Salt + 1/4 Teaspoon Fresh Ground Pepper
5 Tablespoon Extra Virgin Olive Oil
2 Cups Cooked White Rice
2 Large Beat Eggs
1 Cup Bread Crumbs

Directions:

The first step is to put 2 tablespoons extra virgin olive oil in a large skillet, mix in green onions, minced garlic, carrots, celery, ground thyme, salt and pepper. Cook until carrots are glazed but still crunchy. 8-10 minutes.

In a Large mixing bowl add rice, bread crumbs, eggs and veggie mix. With your hands form small patties out of the mixture. 8-10 patties. Be sure to press the patties so they keep there shape, transfer to wax or parchment paper. Now heat the remaining olive oil in a large skillet on medium high heat. Once oil is hot pan fry patties until golden brown on both sides for bout 8 Minutes. Serve dish hot.

Serving Size 6

215 Calories Per Serving
7 Grams Of Fat

Chinese Fried Rice

Ingredients:

1 1/3 Cup Cold Water
1 1/3 Cup Instant White Rice
2 Tablespoon Butter Or Margarine
1 Large Egg
1 Small Onion Chopped
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
Shredded Carrots [optional]
Sauteed Chopped Onions In Sesame Seed Oil [optional]

Directions:

The first step is to bring the water to a boil. Than add your rice and remove it from the heat. Cover the saucepan and let it steam cook for 10 to 15 minutes until tender and fluffy.

You can also add some butter to your steaming Rice if you like. Now add your butter to a large skillet on medium-high heat, add your beaten egg and onion and cook until eggs are done and onion is glazed, tender and crispy. Once egg is done cooking add the cooked rice and cook for 3-5 additional minutes. Add soy sauce and Worcestershire sauce at end and flip a few times to coat. Serve hot and enjoy. Dish goes well with chicken egg rolls. Serving Size 6

225 Calories Per Serving
7 Grams Of Fat

Homemade Rice Milk

Ingredients:

1 Cup Of White Rice Flour
2 Tablespoons Of Liquid Vanilla
2 Tablespoons Ground Cinnamon
8 Cups Of Distilled Mineral Water
2 Cups Pure Bees Honey
1 Cup Of White Rice Protein
1 Tablespoon Xanthan Gum + 1 Tablespoon Guar Gum
1/2 Cup Canola Oil

Directions:

Mix together vanilla and ground cinnamon, rice flour, and mineral water in a large cooking pot. Bring the ingredients to a boil over high heat. Stir often with a metal whisk. Lower the heat to medium low and let it all boil for at least four to five minutes, stirring the whole time, until the mixture is thick and consistent. Let it cool down to room temperature. Take out a large mixing bowl, add in the remaining ingredients, and mix it all with an electric mixer, until it’s all well combined. With rubber spatula, add the rice mixture into the mixing bowl. Mix thoroughly. Recipe makes 12 cups of concentrate. Serve with 3/4 cup of water to every 1/4 cup of mix. Shake in a bottle before serving it. Serving Size 12

165 Calories Per Serving

Chicken Tortilla Soup

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed
2 Celery Sticks, Chopped
1 Onion, Chopped
2 Tablespoons Chicken Bouillon Granules
1 Can Cream Of Chicken Soup
10-12 Flour Tortillas
10 Cups Water

Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil.

Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick. Serving Size 6

296 Calories Per Serving
10 Grams Of Fat

Chicken Kebabs

Ingredients:

2 Boneless, Skinless Or Skin On Chicken Breast Cubes
1/2 Medium Red Onion
1/2 Yellow Bell Pepper, Deseeded
1 1/2 Fresh Chopped Thyme Leaves
1 1/2 Fresh Chopped Rosemary
2 Bay Leaves
2 Lemon Slices
10 Whole Pepper Corns
2 Garlic Cloves
1/4 Cup White Wine Or Cider Vinegar
1/4 Cup Virgin Olive Oil
1 Pinch Of Salt
Ground Black Pepper
2 Bamboo Skewers Or Metal Skewers

Directions:

Begin by cutting each chicken breast into several pieces and placing them into a jar or marinating bowl. Cut the onion into 2 quarters and separate the layers. Now cut the yellow pepper into 8 pieces and add these to the jar or marinating bowl along with the thyme, rosemary, bay leaves, lemon slices, peppercorns and one minced and one whole garlic clove. Pour in the vinegar, then the oil.

Now either lid the jar and shake well or stir the marinade bowl well. Store over night and give another good shake in the morning. Preheat your grill on the hottest setting for 10 minutes to warm up. Now thread a bay leaf on each skewer followed by a lemon slice. Then alternate the chicken and bell pepper, followed by the onion, and finished with a finely cut sliver of garlic. Place skewers 4 inches from heat, season with salt and pepper. Cook on broil for 20 minutes brushing frequently with marinade. Do not baste during last 5 minutes. If your using wooden skewers make sure to soke them for at least 30 minutes before use on the BBQ. Serving Size 6

335 Calories Per Serving
12 Grams Of Fat

Chicken Tacos

Ingredients:

1 Pound Of Skinless, Chicken Breast Halves, Chopped Into Bite Sizes
1 Cup Of Fresh Squeezed Lemonade
2 Tablespoons Of Extra Virgin Olive Oil
1 Tablespoon Fresh Squeezed Lime Juice
1 Can Diced Jalapenos
2 Large Fresh Ripe Tomatoes, Chopped
1 8 Ounce Package Shredded Cheddar Cheese
1 Package Corn Tortillas
1 Jar Of Pace Salsa
1 Container Sour Cream
1 Head Of Fresh Lettuce, Chopped
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Fine Garlic Powder
1/2 Teaspoon Fine Onion Powder
1 Dried Bay Leaf


Directions:

In a medium to large frying pan over medium to medium high heat, combine the chopped chicken, fresh squeezed lemonade, extra virgin olive oil, fresh squeezed lime juice, and Worcestershire sauce. Season all of the mixture with fine garlic powder, fine onion powder, and the dried crushed bay leaf. Let all of the ingredients simmer until the chicken is no longer tender in color, which should take about 15 to 20 minutes.

You will now turn your attention to the corn tortillas, which you will fry in olive oil in a large frying pan, until cooked well, but not crispy. Be sure not to over cook them, or you will end up serving tostadas instead of tacos. When chicken is completely cooked, transfer it all to a large serving bowl. Place the chopped lettuce, fresh tomatoes, cheddar cheese, jar of Pace salsa, and sour cream in serving dishes. Now each person eating can create their own taco, using their very own preferred ingredients. Serving Size 6

284 Calories Per Serving
9 Grams Of Fat

Cranberry Bundt Cake

Ingredients:

1 c Sugar
3/4 c Shortening
2 x Eggs
2 c Flour
1/4 ts Salt
1/4 ts Baking powder
1 ts Soda
1 c Buttermilk
1 ts Orange flavoring
1 c Whole cranberries
1 c Chopped dates
1 c Chopped nutes

Preparation:

Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well-greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for 15 minutes febore turning out on plate. GLAZE: Combine 1 cup sugar, 1 cup orange juice and 1/4 tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving.

Cranberry Brunch Cake

Ingredients:

3 c. flour
2 tsp. baking powder
1 tbsp. grated orange peel
1 tsp. each, baking soda and cinnamon
1/2 tsp. ground ginger
1 c. orange juice
1 c. margarine
2 c. sugar
3 eggs
1/4 tsp. allspice
1 1/2 c. cranberries
3/4 c. chopped nuts

Preparation:

Stir together flour, baking powder, soda, cinnamon, ginger and allspice; set aside. With an electric mixer, beat the margarine, sugar and orange peel until creamy. Add eggs, one at a time, beating well after each addition. Alternately add the flour mixture and orange juice, blending well. By hand, stir in cranberries and nuts. Spoon batter into well greased and floured 10 inch bundt or tube pan. Bake at 350 degrees about 1 hour.

Carrot and Cranberry Cake

Ingredients:

3 c Sifted flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ground cloves
1 c Packed light brown sugar
1 c Sugar
1 c Oil
4 Eggs; beaten
1 c Whole cranberry sauce
1 c Grated carrots
1/2 c Chopped candied lemon peel.

Directions:

In a mixing bowl, sift together first 7 ingredients. Add brown sugar, sugar, oil, eggs and cranberry sauce and mix well. Stir in carrots and lemon peel. Pour into greased and floured tube pan. Bake at 350 F for 90 minutes, or until cake springs back when lightly touched.

Fried Chicken Recipe

Ingredients:

1 Whole Chicken, Cut Up
2 Eggs, Beaten
2 Tablespoons Cream
Flour
Oil or Shortening
Salt And Pepper for Taste

Gravy:
3 Tablespoons Flour
1 1/2 Cup Whole milk

Directions:

Salt and pepper each piece of chicken. combine beaten eggs and cream, dip chicken into mixture and roll in flour. Coat chicken well. Heat up about 1/4 Inch of oil or shortening in Large skillet or saucepan, brown chicken on both sides, Lower the heat and cook for an additional 25 minutes or until tender. Use oil splatter guard. For the grave, remove chicken from skillet and add 3 tablespoons flour and 1/2 teaspoon each of salt and pepper, Stir and increase heat to high. add milk and cook. Stir until gravy thickens. Serve Hot.

Serving Size 6
365 Calories Per Serving
17 Grams Of Fat

Chicken Noodle Soup Recipe

Ingredients:

1 Package Ramen Noodles, Chicken Flavored, Broken
1 Package Frozen Green Peas, Thawed
1 Small Jar Sliced Mushrooms, Drained
3 Cups Cubed Or Shredded Cooked Chicken
2 1/4 Cups Water
Salt and Pepper To Taste

Directions:

In a large saucepan bring all water to a boil. Add ramen noodles and seasoning packet and thawed peas. heat to a boiling, reduce heat to medium and cook for 5-7 minutes. Stir in mushrooms and chicken and continue cooking over low heat until all ingredients are hot.


Serving Size 4
190 Calories Per Serving
8 Grams Of Fat

Chicken Chow Mein Recipe

Ingredients:

3 1/2 Cups Cooked, Cubed Chicken Breast
2 Cans Cream Of Chicken Soup
2 Cans Chop Suey Vegetables, Drained
1 Can Sliced Water Chestnuts, Drained
3/4 Cup Chopped Cashew Nuts
1 Green Bell Pepper, Chopped
1 Onion, Chopped
1 Cup Chopped Celery
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Soy Sauce
1 1/4 Cup Chow Mein Noodles

Directions:

Combine chicken, soup, vegetable's, water chestnuts, cashew nuts, green pepper, onion, celery and hot sauce in a large bowl mix gingerly. Spoon into sprayed baking dish and sprinkle chow mien noodles over top casserole. Bake uncovered at 350 for 35 minutes or until it bubbles at edges of casserole. Let set 5-7 minutes before serving.

Serving Size 6
320 Calories Per Serving
14 Grams Of Fat

Chicken Pizza Recipe

Ingredients:

6 Flour Tortillas
1 Jar Mexican Roasted Ranchero Sauce
1 1/2 Cup Shredded, Cooked Chicken
1 Habanero Pepper, Roasted Skinned and Finely Chopped
4 Small Green Onions Chopped
1 Cup Monterrey Jack Cheese "Optional"

Directions:

Preheat oven to 425. Butter 1 side of tortilla and place tortillas, butter side up on baking sheet. Bake 4-5 minutes, Just enough to get crisp golden brown tortillas. Spread each tortilla with about 1/3 Cup ranchero sauce, shredded chicken, habenero pepper and green onions top with the shredded cheese. Put back in oven and bake until the cheese is melted. Serve hot and enjoy.

Serving Size 6

310 Calories Per Serving
15 Grams Of Fat

Beef And Broccoli With Oyster Sauce Recipe

Ingredients:

3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons sugar
1 teaspoon cornstarch
1 pound lean flank steak
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil, divided
1/3 cup (1/2") diagonally sliced green onions
1 tablespoon minced peeled gingerroot
6 cups broccoli florets (about 1 pound)
1/4 cup water
6 cups hot cooked rice

Preparation:

1. Combine first 6 ingredients; stir until well-blended, and set aside.

2. Trim fat from steak. Cut steak diagonally across the grain into 1" thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

3. Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice. Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice).

Baked Beef Ziti Recipe

Ingredients:

12 oz uncooked ziti
1 tsp olive oil
2 medium garlic cloves, minced
1/3 pound lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz can crushed tomatoes
1 cup part-skim mozzarella, shredded

Preparation:

Preheat oven to 350°F. Cook pasta according to package directions without added fat or salt; drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and saute 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return to pan to heat.

Add seasonings; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of tomato mixture into bottom of a 4 quart casserole dish. Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half the cheese. Layer remaining ziti on top and top with remaining sauce and cheese. Bake until cheese is golden and bubbly, about 30 minutes. Yields about 1 cup per serving. 8 servings, 6 points per serving

Apricot Round Steak Recipe

Ingredients:

1 3/4 pounds boneless top round steak (3/4" thick)
3/4 cup apricot preserves
1 T. lemon juice
1/2 t. salt
1/8 t. hot pepper sauce

Preparation:

Place steak on broiler pan rack; broil for 6-8 minutes on each side. Meanwhile in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140, for medium, 160; for well done, 170). Slice meat on the diagonal; serve with reserved apricot sauce. 8 servings

Flan Cake Recipe

Ingredients:

3 lg. or 4 sm. eggs (separated, yolks used first)
1/2 c. sugar
2 1/2 tbsp. luke-warm water
1/2 c. flour
1/2 tsp. cream of tartar

Preparation:

Beat egg yolks and sugar until light yellow. Add water, flour and cream of tartar. Last, add lightly beaten egg whites. Put in greased flan pan. Bake at 325 degrees for 25-30 minutes. Remove cake immediately from flan pan.

Fill top, filling base of cake with any desired fruit or pie filling. Can top with Cool Whip also.

Lemon Poke Cake Recipe

Ingredients:

1-1/2 cups sugar
1/2 cup butter, softened
3 eggs
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze
1-1/2 cups powdered sugar
1/4 cup butter, melted
enough fresh lemon juice to make glaze spreadable
lemon zest to taste, optional

Prep Time: 25 minutes
Cook Time: 1 hour, 00 minutes

Preparation:

Preheat oven to 325; grease and flour a Bundt pan.

Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.

Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well.

Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook . when you can smell it, it's done !!

Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

Key Lime Cake Recipe

Prep Time: 25 minutes

Ingredients:

2-1/3 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
juice and zest from 4 key limes
1/2 teaspoon green food coloring, optional
1 cup buttermilk
cream cheese frosting
3/4 cup chopped pecans, lightly toasted

Preparation:

Preheat oven to 350 degrees F. Grease and flour three 9 x 1-1/2-inch round cake pans.

In a medium bowl, with a wire whisk combine flour, baking powder, soda, and salt. Set aside.

In a large mixing bowl cream butter and sugar with stand or electric mixer until fluffy. Add eggs, one at a time. Mixing well after each addition. Mix in key lime juice. Add flour mixture alternately with buttermilk. Mix on low after each addition until just combined. Hand stir in key lime zest. Pour into prepared pans.

Bake for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Allow cakes to completely cool on wire racks.

Frost with cream cheese frosting. Use toasted pecans to decorate sides of cake.

Blueberry Limoncello Cake with a Limoncello Glaze

Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups fresh blueberries
1-1/2 cups butter, room temperature
2 cups sugar
3 eggs, room temperature
1/4 cup plus 1 tablespoon limoncello, divided
2 tablespoons lemon zest, divided
2 cups powdered sugar

Preparation:

Preheat oven to 350 degrees F. Grease 9x13 cake pan. In a large bowl, combine flour, baking soda and salt with a wire whisk. Set aside. Place blueberries in a small bowl. Add 2 tablespoons of dry ingredients. Toss gently and set aside. (This is done so blueberries don't sink to bottom of cake.) In an another bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Add 1 tablespoon limoncello. Add the dry mixture and combine completely. Fold in 1 tablespoon zest and blueberries. Carefully add batter to prepared pan. Bake for 30-35 minutes. Cool pan on rack for 15 minutes before adding glaze. Cool completely before serving.

Glaze: With a wire whisk, stir together powdered sugar, 1/4 cup limoncello and 1 tablespoon lemon zest. Drizzle over cake, then spread for even consistancy.

Apple Spice Cake

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

3 medium apples, peeled, cored, thinly sliced
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground allspice
2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs
3/4 cup apple schnapps, apple juice, milk, water or a combination

Preparation:

Toss apple slices with spices and set aside. Preheat oven to 350 degrees F. Grease 9x13 pan. In a medium bowl, combine flour, baking powder and salt with a wire whisk. In a large bowl, cream together butter and sugar. Add eggs one at a time. Add flour mixture alternately with apple schnapps. Stir in apple slices. Bake Apple Spice Cake for 30 to 38 minutes.

Amount of servings will depend on how many slices cut.

Optional: Serve Apple Spice Cake with a dollop of whipped cream and spinkled with cinnamon.